Mexican Grilled Chicken Tacos with Green Salsa

 Introduction

These Mexican Grilled Chicken Tacos bring together smoky, citrus-marinated chicken and fresh, zesty green salsa (salsa verde) wrapped in warm tortillas. The combination of charred chicken, tangy tomatillos, and cooling toppings makes for a street-style taco night that’s fresh, bold, and satisfying. Perfect for weeknights or festive weekends!

Prep Time: 25 minutes (plus marination time)

Cook Time: 15–20 minutes

Total Time: ~45 minutes (not including optional marinating)

Servings: 4 (makes 8–10 tacos)

 Ingredients

For the Grilled Chicken:

1 ½ lbs boneless, skinless chicken thighs or breasts

2 tbsp olive oil

2 tbsp lime juice (freshly squeezed)

1 tbsp orange juice (optional, for extra flavor)

2 cloves garlic, minced

1 tsp ground cumin

1 tsp chili powder

1/2 tsp smoked paprika

1/2 tsp dried oregano

1/2 tsp salt

Freshly ground black pepper, to taste

For the Green Salsa (Salsa Verde):

6–8 medium tomatillos, husked and rinsed

1–2 jalapeños or serrano peppers (to taste)

1/4 cup chopped white onion

1 clove garlic

1/4 cup fresh cilantro leaves

Juice of 1 lime

Salt to taste

For Assembling the Tacos:

8–10 small corn or flour tortillas

1/2 cup chopped white onion (for topping)

1/2 cup chopped fresh cilantro

1 avocado, sliced (optional)

Lime wedges, for serving

 Instructions

Marinate the Chicken

In a bowl or resealable bag, mix olive oil, lime juice, orange juice, garlic, cumin, chili powder, paprika, oregano, salt, and pepper.

Add chicken and coat well. Marinate in the fridge for at least 30 minutes, or up to 8 hours for deeper flavor.

Make the Green Salsa

Boil or dry-roast tomatillos and peppers (about 8–10 minutes until charred and soft).

Transfer to a blender with onion, garlic, cilantro, lime juice, and salt. Blend until smooth.

Chill in the fridge or serve warm, as desired.

Grill the Chicken

Heat a grill or grill pan over medium-high heat.

Grill chicken for 5–7 minutes per side (depending on thickness), until nicely charred and cooked through (internal temp 165°F / 74°C).

Let rest 5 minutes, then slice thinly.

Warm the Tortillas

Heat tortillas in a dry skillet or over a flame until warm and slightly charred.

Assemble the Tacos

Fill each tortilla with grilled chicken.

Spoon over green salsa, chopped onion, cilantro, and optional avocado.

Serve with lime wedges on the side.

 Tips & Tricks

Make it spicier: Add more jalapeños or a serrano pepper to the salsa.

Char the veggies: For deeper flavor, roast tomatillos and peppers in a dry skillet or broil them.

Chicken swap: Swap for grilled shrimp, beef, or portobello mushrooms for variation.

Meal prep: Marinate and cook chicken ahead; reheat and assemble when ready.

 Nutrition Facts (Per 2 Tacos, approx.)